Super Soft Sugar Cookies and Little Owls!

Lately I’ve had a little helper in the kitchen.  My older son has taken in interest in cooking.  He enjoys pouring flour & sugar and counting eggs.  So I decided to make some super fun cookies that he could help me with from start to finish.

I started out with a new sugar cookie recipe (feel free to use your own) that mimics those super soft grocery store cookies that everyone loves to hate.  These cookies are super soft and absolutely melt in your mouth.  They do make a ridiculously large cookie, so if I was baking these for any other purpose than owl cookies, I would make them about half the size.

All in all, owl cookies are a super fun activity to do with your kids.  After the cookies were cooled, I spread a layer of frosting on the cookies and let my little guy go to town!  So grab the kiddies and have some fun!

Owl Cookies

12 large sugar cookies (recipe follows)
1 ½ - 2 cups buttercream frosting (I mixed 1 tbsp cocoa powder in for the dark color)
24 oreo cookies
24 junior mints
12 candy corns

Frost the sugar cookies.  Split the oreos carefully in half (scrape away any extra crumbs), reserving the cookie half.

Cut the remaining oreos in half (for eyebrows).

Place 2 oreos on each cookie for eyes.  Dip the junior mints in a bit of the remaining frosting and stick to the oreos as pupils.  Add the halved oreos as eyebrows and the candy corns as beaks!

Super Soft Sugar Cookies
Adapted from Annie’s Eats

1 ½ cups (3 sticks) unsalted butter, softened
1 ½ cups sugar
3 large eggs
5 tsp vanilla extract
4 ½ cups unbleached all purpose flour
4 ½ tsp baking powder
¾ tsp salt

In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the eggs, one at a time, making sure each is completely mixed in before adding the next.  Blend in the vanilla.

Turn the mixer to low speed and mix in the dry ingredients.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper.  Using a ¼ measuring cup, scoop a scant ¼ cup of dough and roll it into a ball.  Slightly flatten the ball and place on the prepared cookie sheets (2-3 inches apart).  Bake for 10-12 minutes or until just set (the edges shouldn’t be browned at all).  Let cool on the baking sheets for about 10 minutes, then move to wire racks to cool completely.

Makes 2 dozen cookies.